Tender flavorful beef meatballs (Printable)
Savory mini beef meatballs baked and coated in a rich tomato sauce, ideal for any occasion.
# Ingredient List:
→ Meatballs
01 - 1 lb ground beef
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, finely chopped
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
→ Sauce
10 - 1 cup tomato sauce
11 - 1 tbsp olive oil
12 - 1 tbsp honey or brown sugar
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp dried oregano
15 - 1/2 tsp garlic powder
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, salt, black pepper, and red pepper flakes if using until just combined without overworking.
03 - Roll mixture into 1-inch diameter balls and arrange them on the prepared baking sheet.
04 - Bake for 15 minutes until they are browned and cooked through.
05 - While meatballs bake, combine tomato sauce, olive oil, honey or brown sugar, Worcestershire sauce, oregano, and garlic powder in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
06 - Transfer baked meatballs into the sauce and toss gently to coat. Simmer together for 3 to 5 minutes.
07 - Serve warm with optional garnish of extra parsley and provide toothpicks for easy serving.
# Expert Advice:
01 -
- They come together in 40 minutes and somehow taste like you spent all day in the kitchen.
- Perfect for feeding a crowd without stress, since you can make them ahead and reheat.
- The sauce strikes that rare balance between tangy and sweet without ever tasting heavy.
02 -
- Do not overmix the beef mixture or you'll end up with dense, tight meatballs that feel like eating small rocks instead of tender bites.
- The sauce should simmer gently, never boil hard, or the tomato flavor becomes bitter and one-dimensional.
- Baking instead of pan-frying keeps them light and ensures even cooking without standing over the stove.
03 -
- Chill the meat mixture for 15 minutes before shaping if you're having trouble getting the balls to hold together; cold beef is more cooperative.
- Use a small cookie scoop or melon baller to make uniform meatballs that cook evenly every single time.